Tex-Mex Beef Stuffed Poblanos with Cilantro Rice

1. Preheat your oven to 400°F. Line a baking sheet with foil.

2. Cut the 4 poblano peppers in half lengthwise and scoop out the seeds and membranes. Brush the poblano halves lightly with 1 tbsp olive oil, arrange cut-side up on the baking sheet, and roast for 12 minutes while you prep everything else.

3. Meanwhile, bring 2 cups chicken broth to a boil in a medium saucepan over medium-high heat. Stir in 1 cup long grain white rice and 0.25 tsp of the salt. Reduce heat to low, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and let sit covered.

4. While the rice cooks, dice the 1 yellow onion. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes, stirring, until softened.

5. Add the 3 garlic cloves (minced or pressed) and cook 30 seconds until fragrant.

6. Add the 1.5 lb ground beef to the skillet, breaking it up with a spoon. Cook for 6–7 minutes over medium-high heat until browned and no pink remains. Drain off excess fat.

7. Stir in the 1 can diced tomatoes with green chiles (do not drain), 1.5 tsp cumin, 1.5 tsp chili powder, 1 tsp paprika, 0.5 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Drain and rinse the 1 can black beans, then stir them in. Simmer for 3–4 minutes until the mixture thickens slightly.

8. Pull the par-roasted poblano halves from the oven. Spoon the beef and bean filling evenly into all 8 halves, piling it in generously. Top each stuffed pepper with 1.5 cups shredded cheddar cheese divided evenly across all 8 halves.

9. Return the baking sheet to the oven and bake at 400°F for 8–10 minutes until the cheese is melted and bubbling and the peppers are tender when pierced with a fork.

10. While the peppers finish baking, fluff the rice with a fork. Chop roughly 3 tbsp fresh cilantro from the 1 bunch and cut the 1 lime in half. Stir the chopped cilantro and the juice of half the lime into the rice. Taste and add the remaining 0.25 tsp salt if needed.

11. Serve 2 stuffed pepper halves per person alongside a scoop of cilantro rice. Dollop 0.5 cup sour cream divided evenly over the peppers, and cut the remaining lime half into wedges for squeezing at the table.